Add a creamy delight to your menu with this Italian-inspired dish of chicken, spinach and Campbell’s® Condensed Cream of Mushroom Soup, seasoned with garlic and a pinch of nutmeg.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Chicken, cooked, cubed||1 kg||2 lbs|
|Fusilli Pasta, cooked||1.08 kg||36 oz|
|Frozen Chopped Spinach, thawed and drained||1.2 kg||40 oz|
|Green Onions, chopped||250 g||8 oz|
Campbell’s® Condensed Cream of Mushroom Soup
|Water||750 mL||3 cups|
|Garlic Powder||10 mL||2 tsp|
|Ground Nutmeg||10 mL||2 tsp|
|Ground Black Pepper||5 mL||1 tsp|
|Parmesan Cheese, shredded||250 g||8 oz|
|1. Combine chicken, pasta, and vegetables in steam table pan (or 2 half pans).|
|2. Stir in soup and seasonings.|
|3. Sprinkle with cheese. Bake at 350º F (180º C) for 30 minutes or until hot and bubbling.|